1. Prepare the dough by adding enough water to the flour to get a soft ball. Knead until silky smooth and pliable and keep aside for 30 minutes under a damp cloth.

2. Combine the minced meats in a large bowl and add all the seasoning. Stir in one direction until well mixed.

3. Finely slice the Chinese cabbage and add a generous sprinkling of salt. Leave for 5 minutes to draw out the juices. Then, place the chopped cabbage in a muslin bag and squeeze as much water out as possible. Add the cabbage to the minced meat mixture and combine well.

4. Divide dough into halves and knead until very pliable. Poke a hole in the center of each dough ball, and slowly enlarge it by rolling it around your wrists to get a very skinny doughnut with a huge hole.

6. Break the doughnut to get a long strip. Pinch off regular segments (walnut-sized) and roll into little circles. Flatten with a rolling pin, keeping the center of the wrapper slightly thicker than the edges.

7. Fill the wrappers with the meat mixture.

8. Bring a pot of lightly salted water to the boil. Add about 20 dumplings to the boiling pot. When the water comes back to a boil, add some water. Again bring it to a boil and repeat the adding of water. After the second boiling, the dumplings should be cooked.

9. Drain and serve with ginger julienne or minced garlic in black vinegar. Or, with pickled flowering chives, if you can get some!